Summer Bean Bounty Salad
15 August 2015 | BY ANDJELKA JANKOVIC | Travel
And I can feel the difference when the day begins, like all I know is "This year will be the year we win"
Gluten free, vegan, paleo
A next-level salad experience using summers’ abundant green vegetables including a curious farmers market find – squash vine, I have seen the light!
There is so much to love about this meal – crispy string beans, lightly sautéed squash vine (what zucchini grows on), zesty lemon, punchy ginger and garlic that dances well with subtly sweet honey. And sautéing fresh coriander – an exciting kitchen revelation. It releases a heavenly aroma when heated and gives me another way to eat my favourite herb.
Side note – I can’t believe I have never blanched a vegetable in my life until now. Blanching, where have you been my whole life? (Probably in France)
Makes enough for four people, and will guaranteed to be the first salad devoured at your next dinner soiree.
Summer Bean Bounty Salad with Squash Vine, Hazelnuts, Honey and Ginger
3 big handfuls mixed beans (tri-colour string beans, snap peas, long beans), trimmed
1 bunch squash vine, chopped
1 bunch fresh coriander, chopped
2 lemons, cut into wedges and set aside juice and keep skins
1 large piece of 10 cm ginger, peeled and finely chopped
6 garlic cloves, finely sliced
1 cup of hazelnuts, chopped and roasted (I used heirloom hazelnuts from Pike Place Market)
1 tablespoon apple cider vinegar
1 tablespoon local honey (use maple syrup to make vegan)
2 tablespoons of black and white sesame seeds
2 tablespoon coconut oil
Sea salt and cracked pepper, to taste
Place chopped hazelnuts on a tray in a 300-degree oven and roast for 10-15 minutes until fragrant (the house will smell like Nutella).
Bring a large pot of salted water to the boil and blanched beans for 1-4 minutes until crisp, take care not to overcook.
Transfer drained beans to a large bowl of ice-cold water and let cool. Drain and pat dry to set aside.
Heat 2 tablespoons of coconut oil in the same large pot, add ginger and garlic and cook on low heat for 2 minutes until fragrant.
Add coriander and squash vine (a little more coconut oil may be needed) and sauté mixture. Leave some fresh coriander aside.
Transfer to a large bowl and season with sea salt and cracked pepper.
Mix the lemon juice, apple cider vinegar, and sesame seeds into a dressing.
Now the fun part – combine the beans and hazelnuts into the coriander mixture, add fresh coriander, leftover lemons skins and dressing to coat, season with sea salt and pepper to taste.
Serve on a dish and top with extra hazelnuts and a drizzle of local honey.
You can replace squash vine with baby spinach or any other in season vine.
Use what you have – if you prefer almonds or peanuts to hazelnuts, go for it.
Black and white sesame seeds look striking but simply leave out if you don’t have on hand.
Serve on a chopping board for that Ottolenghi touch!